Tuesday, February 19, 2008

Ang Hoay Lor#3

An out-of-focus thumb mourning for loss of nail and bemoaning hideous appearance.
1. Char Tang Hoon: Fried Glass Noodles with pork, oysters, veges, prawns. Easily the best version of this dish I've ever tasted, the noodles tasted perfectly-flavour-infused, moist but retaining its texture.

2. Baci Teng/Soup: featuring porky bits covered with starch, strips of cabbage in a thick soup. Not a dish for the faint of heart, this is a dish I have thought about for a very long time. Last tasted at Goh Swee Kee well over a decade ago, I remember my secret enjoyment of this rather uncool dish. Meat & starch does not sound like an appealing combination- but something about that chewiness complements the heaviness of the soup, makes it hold its own and be a defining feature in the gluggy stronghold of the soup.

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